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Instant Pot Chicken Soup

This chicken noodle soup may be simple, but nothing's wrong with that. Your Instant Pot or pressure cooker of choice makes this comforting and savory classic in just an hour.

Ingredients

2 tablespoons unsalted butter

1 cup diced yellow onion (from 1 medium onion)

1 cup sliced carrots (from 3 medium carrots)

3/4 cup sliced celery (from 2 stalks)

2 garlic cloves, finely chopped

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1 teaspoon chopped fresh thyme

1 bay leaf

1 (3-lb.) whole chicken

4 cups water

2 cups chicken broth

6 ounces wide egg noodles

2 tablespoons chopped fresh flat-leaf parsley

How to Make It

Step 1

Press the sauté setting on the Instant Pot, and add butter. Add onion, carrots, celery, garlic, 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper to melted butter. Cook, stirring often, until onions begin to turn translucent, about 3 minutes.

Step 2

Stir in thyme and bay leaf. Place chicken on top of vegetables, and sprinkle with remaining 1/2 teaspoon salt and pepper. Add water, and secure lid. Cook on high pressure for 17 minutes. Carefully release pressure using the manual release method; carefully remove lid. Press “cancel”, and transfer chicken to a platter.